JOURNAL

I grew up in a sleepy village in Norfolk, I ate well as a child but not all that adventurously.

Sam and I set up Shrub for a plethora of reasons really, but mainly all spawning from our love of good food.

It was in 2008 that George and I had our first taste of a Belgium Gueuze, a blend of 1, 2 and 3 year old Lambic beer, from Brasserie-Brouwer

The Young Propagators Society was created with three intentions in mind: to aid the dissemination of propagation knowledge through the gener

Three years ago Suzanna opened Linda, to help Londoners make the most of every area that could be green, not only for their wellbeing but fo

It’s late April and I’m writing this sitting on the steps to my building. The screen’s barely visible in the bright spring sunshine. It’s a

I remember the first time our business partner Jimmy Toffola from Kiffe my wines brought up the idea of ‘cross pollination’ in the context o

I’ve been living down in Cornwall for the past two years, having lived in London for the previous nine. Straight out of university I got...

Cath and Jeremy Brown run Feldspar Studio, making handcrafted ceramics in Devon. They work exclusively with materials sourced as locally...

It’s true that it's hard to be what you can’t see. So, it wasn’t until I reached my mid-twenties that I first imagined myself in a farming

We’re taking January to refuel our tanks and slowly chip away at the planning stages of future projects that are keeping us motivated

I first became aware of waste at school and then while working in the food industry where huge amounts of food were being thrown away.

The Erth farmers, Tim and Claire Williams, are a huge inspiration to us at SSAW. A permaculturist and regenerative farmer joining forces...

Rosanna Morris has long been interested in sustainability, food sovereignty and growing. Many of her prints explore themes of...

Preserved food is not a new concept, it’s not something that is reserved only for chefs and it’s certainly not complicated. The joy of...

I can’t help but be inspired by all the produce that steadily streams in through the kitchen doors throughout the year.

Aleeshia Tozzi from Anna Tasca Lanza - Edible education is at the foundation of every program, experience and stay we offer.

“What shall we wear?” Was the question posed by the front cover of a beautifully illustrated magazine I’d found lying about the barn....

I believe the most successful kitchen garden, whatever its size, is a result of its relationship and value to the community it supports....